By Thomas Eslinger (Death & Co LA, 2022)
Kingfisher
"Coffee is one of my favorite ingredients to use in cocktails because it pairs with so many ingredients and flavors that people don’t expect—in this case tropical fruit like pineapple and banana. The Kingfisher is a play on the classic Jungle Bird where the coffee amaro replaces the usual Campari. Coffee brings a bitterness to cocktails that can be used to balance out much sweeter ingredients, so here it helps to unite a very rich banana puree and fresh pineapple juice with the deeper flavors of the blackstrap and Trinidadian rums." —TE
Kingfisher
1 ounce Scarlet Ibis Trinidad rum
½ ounce Cruzan blackstrap rum
½ ounce J Rieger Caffè Amaro
1 ounce Perfect Puree banana puree (see Note)
½ ounce pineapple juice
½ ounce fresh lime juice
½ ounce Cane Sugar Syrup (see Note)
Garnish: 1 orchid and pineapple fronds
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a cocktail mug or pilsner glass and fill the glass with crushed ice. Garnish with the orchid and pineapple fronds and serve with a straw.
Note: Banana puree can be purchased online from Perfect Puree, though you can make your own by blending or mashing slightly ripe bananas. To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.
½ ounce Cruzan blackstrap rum
½ ounce J Rieger Caffè Amaro
1 ounce Perfect Puree banana puree (see Note)
½ ounce pineapple juice
½ ounce fresh lime juice
½ ounce Cane Sugar Syrup (see Note)
Garnish: 1 orchid and pineapple fronds
Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated, then dump into a cocktail mug or pilsner glass and fill the glass with crushed ice. Garnish with the orchid and pineapple fronds and serve with a straw.
Note: Banana puree can be purchased online from Perfect Puree, though you can make your own by blending or mashing slightly ripe bananas. To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.
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